Braaied Lamb Tomato Bredie
The trick to a great bredie is layers of flavour.
- Serves: 6 - 8 |
- Yields: 6 - 8 |
- Difficulty: moderate
- Prep Time : 60 mins |
- Cook Time : 3:0 hours
2 garlic cloves, finely chopped
5 anchovies, finely chopped
1 tsp (5 ml) ginger, finely chopped
1 Tbsp (15 ml) curry masala
1 Tbsp (15 ml) paprika
2 tsp (10 ml) cumin powder
2 tsp (10 ml) coriander powder
2 large onions, chopped
oil, for frying
salt and pepper, to season
800 g Roma tomatoes, halved
2 C (500 ml) good quality beef stock
1 tin (410 g) tomato purée
1 tin water (use the purée tin to measure)
2 cinnamon sticks
6 sprigs fresh thyme
2 bay leaves
½ C (125 ml) chutney
4 large potatoes, peeled and quartered
½ C flat leaf parsley, chopped
Start a fire first so that the coals are ready to go once you’ve done the kitchen prep.
Combine the tomato paste, garlic, anchovies, ginger, curry, paprika, cumin and coriander together in a bowl and set aside.
Add a little oil to a medium-sized frying pan and fry the onions over a moderate heat until browned. Add the spice paste and fry for 2 minutes while constantly stirring to cook off the spices.
Using a sharp knife, slice the fat of the neck in half to prevent curling when braaing. Season the lamb neck with salt and pepper and then rub with a little olive oil. Braai the meat over hot coals for about 3 minutes a side or until the outside has caramelised. Braai the tomatoes cut side down until they begin to char.
Transfer the onion and spice mix to a large flat bottomed potjie pot or casserole dish. Roughly chop the charred tomatoes and add to the pot. Add the beef stock, tomato purée, water, cinnamon sticks, thyme, bay leaves and chutney and stir to combine. Lastly add the meat and ensure that it’s submerged in the liquid. Put the lid on askew and simmer for 2 hours while stirring occasionally. After 2 hours add the potatoes and simmer for another hour with the lid off.
Garnish with chopped parsley, serve with rotis and dig in.